Zucchini with Feta, Walnuts and Dill

Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it's topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts.

Don't be tempted to save time and toss the zucchini with the other ingredients in a bowl—it will turn watery, and won't be nearly as pretty.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Procedures

1

Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates. Drizzle zucchini lightly with extra virgin olive oil (about 1-1/2 teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Serve immediately with lemon wedges.

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About the Author

Jennifer Segal is the chef and photographer behind Once Upon a Chef, a family-friendly food blog featuring easy and elegant recipes with step-by-step photos. Once upon a time, she went to culinary school, cooked in a fancy French restaurant and was a personal chef. Nowadays, she devotes her time to her family, her blog, writing for HuffingtonPost Kitchen Daily and a regular salads column on Serious Eats. Her recipes have also appeared on Saveur.com, Yummly.com, thenest.com and Metrocurean.com. Jennifer passionately believes that cooking at home should be relaxing and fun. Her recipes are simple, even when theyâre gourmet. She lives in the Washington, DC area with her husband, two kids and crazy dog, Miles.

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